The tomato sauce I froze tastes so much better than the stuff I canned last summer. Why? Lemon juice, which is needed to keep the pH acidic enough to discourage microbes in the canned version, makes the canned sauce much more tart. Plus, when you freeze sauce, you can add onions and garlic, and other vegetables or meat, with impunity. Canned tomato sauce is very useful in stews and soups. It’s a staple in my kitchen. But I wanted that pure taste of summer.
I defrosted a container of frozen tomato sauce, thick and fragrant with onion and garlic. After heating it up, I smoothed out the flavor with a little half-and-half, and tossed it with penne, black pepper, and some blanched arugula and tender spring oregano from my garden. Summer! It will come.